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Ingredients
  • 4 large eggs
  • ¾ cup heavy cream
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 small to medium poblano chile pepper, seeded and thinly sliced
  • 2 scallions, thinly sliced
  • ½ cup shredded Mexican blend cheese
  • 1 10-ounce can red enchilada sauce
  • 3 6-inch corn tortillas, 2 cut in half
  • 1 jicama (1 to 1 ½ pounds)
  • Juice of 1 lime
  • ½ cup chopped fresh cilantro
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